Olive Garden Smoked Mozzarella Fonduta

Total Time
Prep 20 mins
Cook 0 mins

I think I got this off the olive garden website. This stuff is tasty.

Ingredients Nutrition


  1. Arrange sliced Italian bread flat on a baking sheet and cover with foil. Set aside until ready to use.
  2. Preheat oven to 450 degrees F.
  3. Combine sour cream, thyme, red pepper, cayenne pepper and four cheeses in a large bowl and blend thoroughly.
  4. If serving family-style , spray an 8” x 10” casserole dish with pan spray, then use a spatula to transfer the mixture. For individual servings, spray eight individual heat-resistant serving bowls, such as soufflé cups, with pan spray and fill each with ½ cup of mixture. Place individual bowls on a baking sheet.
  5. Using a large spoon, spread cheese mixture to create an even surface.
  6. Place casserole dish or baking sheet with individual bowls on center rack in oven.
  7. After five minutes, place baking sheet with bread, still covered, on top rack in oven. Bake for an additional five minutes.
  8. Remove bread and fonduta from oven.
  9. Garnish casserole dish with diced tomatoes and parsley in center of fonduta or divide evenly among smaller bowls.
  10. Arrange bread slices around bowl(s) and serve immediately.
Most Helpful

5 5

This was Fabulous! My family occasionally dines at Olive Garden, and when we do, we almost always have this appetizer.<br/>This is absolutely dead on, maybe even better.<br/>I used the smoked mozzarella, and aged asiago cheese instead of the provolone, and left out the pecorino romano.<br/>Absolutely delicious!

5 5

I used this recipe at a shower with an Italian theme. It was a serious hit. It looked pretty with the tomatoes on top. It was tasty fresh out of the oven as well as when it cooled.

This is an excellent recipe. I made it with Smoked Mozzarella and Fontina. Fontina is a delicate Italian cheese with a nutty, slightly smoky taste. My friend and I had eaten this at Olive Garden two days before. We both felt that my version was even better than what we had eaten there. I would suggest two things in the preparation. Remove the hard skin from the mozzarella and freeze the cheeses before you grated them to make it easier. Thanks for sharing this.